Honey Mustard Cocktail Sausages Recipes

Steps:

• Preheat the oven to 200C/Gas 6/fan oven 180C. Pour the oil into a large roasting tin and heat in the oven for 3-4 minutes. Tip the sausages into the roasting tin and toss to lightly coat in the oil. Roast for 20-25 minutes or until browned and cooked through.
• Drain the sausages well on kitchen paper, then tip them into a clean roasting tin. Blend the honey and mustard together in a small bowl, pour over the sausages and stir and shake them so they become coated. Return to the oven for 5 minutes, turning them over halfway. Serve hot or warm, with cocktail sticks and little pots of ketchup and mustard for dipping.
• Prepare ahead: you can roast the sausages the day before, cool them on kitchen paper and then just keep them in a plastic container in the fridge overnight. Toss in the honey and mustard mix and reheat for 10-12 minutes in the oven before serving.
• Stagger the cooking: heat half the sausages through in half the honey and mustard mix just before your guests arrive, then do the other half just as this first batch runs out.

Steps:

• If making the yorkshires, heat the oven to 230C/210C fan/gas 8. Whisk the flour and eggs together in a bowl with a pinch of salt, then whisk in the milk until smooth. Oil a 12-hole cupcake tin, then put in the oven for 10 mins until hot.
• Carefully remove the hot tins from the oven and divide the batter between the holes of the tins. Bake for 15 mins until risen and firm. Transfer to a wire rack and leave to cool completely. When cool, transfer to an airtight container until ready to serve.
• Reduce the oven to 220C/200C fan/gas 7. Combine the mustard, honey and oil. Season. Pour over the sausages, stirring to coat. Transfer to a baking dish lined with baking parchment and bake for 10-12 mins until the sausages are sticky and cooked, stirring halfway through. Serve with cocktail sticks, or arrange in the middle of the mini yorkshires and reheat in the hot oven for 3-4 mins until warm.